The Crock-Pot Ladies

We are the Crock-Pot Ladies, Heidi, Katie and Sarah. Three ladies from small towns in different states (Wyoming, Kansas & Illinois) brought together in our desire to share our delicious slow cooker recipes.

Crock-Pot Chicken Stuffed Green Peppers

Crock-Pot Chicken Stuffed Green Peppers

This recipe was made as part of the Improv Challenge hosted at Frugal Antics of a Harried Homemaker where bloggers are challenged to create a recipe using two random ingredients each month. This month’s ingredients were sour cream and lemons. My immediate thought was seafood but I am a little skeered to cook seafood in the crock, so I came up with this combination of a few recipes.

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Crock-Pot Chicken Stuffed Green Peppers

Stuffed peppers which cook in the crock-pot with a sauce made of sour cream, broth and lemon juice. Yum!

Brown chicken and onion in olive oil until onion is tender and meat is cooked.

Add rice and spices to this mixture.

Meanwhile, cut the tops off the green peppers and take the seeds out, keeping the tops.

Fill peppers with the rice/chicken mixture.

Place pepper tops inside crock pot cut side up.

Place stuffed peppers on top of tops.

Pour in broth.

Cover and cook on low for 6 hours.

Remove peppers.

Mix cornstarch, tomato paste, lemon juice and sour cream into broth.

Return peppers to crock-pot.

Cook on high for 30 minutes.

Serve peppers with the sauce.

Recipe Notes

You might want to check how many peppers will fit into your crock-pot first! I have a 6.5 quart size and the 5 peppers barely fit. This recipe can be made with ground lamb, beef or turkey as well. Also, the sauce will really thicken the longer it sits. I found this is not the best dish for leftovers unless you leave out the sauce-but that was my favorite part!

Wow, that looks fantastic – definitely not at all what I though of with these two ingredients, I’m loving how across the board everyone’s recipes are. I love stuffed peppers, and I never would have thought they work in a crockpot!